Cook Time: 9-11 mins

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  1. If baking right away preheat oven to 350 degrees Fahrenheit, see note. *
  2. In a stand mixer with a paddle attachment cream the butter and sugar for about 2 minutes on medium-high speed. Use a spatula to scrape the bottom and edges of mixing bowl.
  3. Add egg, vanilla, and cream of tartar. Mix for another couple minutes until light and fluffy.
  4. Combine dry ingredients in separate bowl before adding to butter mixture. Combine mixtures and mix on low until well incorporated. Be sure to scrape edges and bottom of bowl to ensure all ingredients are well combined.
  5. At this point the cookies can be scooped into about one-inch balls and chilled. If you prefer to skip the chilling step, the dough balls can be rolled in the cinnamon sugar mixture and placed on a parchment lined sheet pan. Bake for about 9 – 11 minutes.
  6. If chilling, wait until just before baking to roll in cinnamon sugar mixture. The baking time will be on the longer side with chilled dough, but always check and rotate the baking sheets as needed. Every oven is a bit different.

*I believe most cookie dough benefits from a resting period. Chilling the dough for a few hours or overnight takes some planning ahead; however, resting your dough transforms the texture by creating time for the flour to become hydrated. This step is particularly helpful with teff flour which is naturally a bit grainier.  Chilling the dough will make the fats more solid, creating less spread while baking, resulting in an even, chewy texture.



  • ½ cup butter
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 ½ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ teaspoon xanthan gum
  • ¼ cup white rice flour
  • 1 cup ivory teff flour
  • ¼ cup tapioca flour/starch

Cinnamon-sugar Mixture

  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon

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